Spiced Apple Napoleons With Pomegranate Caramel Sauce Recipes

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SPICED APPLE NAPOLEONS WITH POMEGRANATE CARAMEL SAUCE



Spiced Apple Napoleons with Pomegranate Caramel Sauce image

Provided by Debra Paquette

Categories     Bourbon     Fruit     Dessert     Bake     Low Fat     Ramadan     Apple     Fall     Pomegranate     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

2 tablespoons plus 1/2 cup sugar
1 teaspoon ground cinnamon
2 sheets phyllo pastry
3 tablespoons unsalted butter, melted
1 1/2 cups plus 1 tablespoon water
1/2 teaspoon ground allspice
2 3/4 pounds tart green apples, peeled, cored, sliced 1/3 inch thick
1/4 cup bourbon
1 tablespoon cornstarch
1/2 cup (packed) dark brown sugar
1/4 cup pomegranate molasses*
*A thick pomegranate syrup, available at Middle Eastern markets and some supermarkets.

Steps:

  • Preheat oven to 375°F. Mix 2 tablespoons sugar and 1/4 teaspoon cinnamon in small bowl. Place 1 phyllo sheet on work surface. Brush with half of melted butter. Sprinkle with half of cinnamon sugar. Top with second phyllo sheet. Brush with remaining butter. Sprinkle with remaining cinnamon sugar. Cut phyllo lengthwise in half; place 1 half atop other. Cut phyllo crosswise into 3 squares. Cut each square into 4 triangles for a total of 12 triangles. Place triangles on large baking sheet. Bake until deep golden, about 8 minutes. Cool on sheet.
  • Stir 1/2 cup sugar, 3/4 teaspoon cinnamon, 1 cup water and allspice in large saucepan over low heat until sugar dissolves. Increase heat and bring to boil. Add apples; reduce heat and simmer until tender, stirring often, about 15 minutes. Mix in bourbon. Mix cornstarch and 1 tablespoon water in small bowl; add to apple mixture and stir until liquid thickens slightly and mixture boils, about 1 minute. Remove from heat. (Phyllo triangles and apple mixture can be prepared 4 hours ahead. Cover separately. Let stand at room temperature. Rewarm apple mixture over low heat before using.)
  • Stir 1/2 cup water and brown sugar in heavy small saucepan over medium heat until sugar dissolves. Increase heat and boil until slightly reduced, about 6 minutes. Add pomegranate molasses and boil until syrupy, about 4 minutes. Cool. Place 1 phyllo triangle on each of 6 plates. Top each with warm apple mixture. Top each with another phyllo triangle. Drizzle pomegranate sauce over.

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